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MORE JUICE FROM APPLES
Results:
I have carried out my experiment and the results have turned out as follows:


  
Analysing & Evaluating
As you can see from the tables, the general trend is that as the concentration of enzyme increases, as does the volume of juice collected. ...
The main reason adding more enzyme increased rate is because the enzyme, pectinase, is one which breaks down the calcium pectate used to hold plant cells together. ... It therefore follows that if I increase the concentration of enzyme, keeping weight of apples, time and total volume the same that there would be an increase in juice collected, as more and more lamellae would be broken down, because the chance of the enzyme colliding with the calcium pectate and forming an enzyme-substrate complex has been increased. ... This means that ‘concentration of enzyme a rate of juice produced,’ and that I could do further work to find out the co-efficient of rate. ... Since pure water has the highest possible water potential (0) any cell, when placed in pure water will become turgid and swell because the water will always move into the cell. ... The nature of how this specific enzyme works means that when it was present not much osmosis activity would take place, as the cell wall is being broken down and its juices released.
Approximate Word count = 1094
Approximate Pages = 4.4
(250 words per page double spaced)
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